Greek Vegetable Bake Recipe

"My mom got the recipe for this zucchini and green bean casserole from an authentic Greek cook years ago. The ingredients originally included olive oil, but we omitted it...and it tastes even better!" writes Angela Berry, Coon Rapids, Minnesota.

Nutritional Facts

Directions

In a 2-qt. baking dish coated with cooking spray, layer half of beans, zucchini, carrots, potato, onion and celery. Top with half of tomato sauce. Combine the seasonings and sprinkle half over tomato sauce. Repeat layers (dish will be full). Cover and bake at 350° for 70-80 minutes or until vegetables are tender.Yield: 6 servings.

Originally published as Greek Vegetable Bake in Light & Tasty
October/November 2004, p57